Food Friday: ‘Egg’cellent protein great for brunches

(Photo courtesy of the American Egg Board)

When I was a kid, one of my favorite things to do was dye Easter eggs. My mom boiled a dozen eggs, and we set up a row of melamine coffee mugs and waited for her to mix the vinegar and cold water concoction.

Then we dropped the fizzy tablets in and watched the water turn vibrant hues of blue, orange, purple and red. That was followed by drawing patterns on the eggs—and always our own names so we’d know whose was whose—with a clear wax crayon. And then, with great concentration, we’d balance them on the copper holders and dip them in the dye cups.

Easter is right around the corner and while you may not want to dye eggs, they are good for you and an easy source of food for a Sunday brunch.

Eggs are nutritious and affordable. One egg has 75 calories or less, is low in saturated fat and is packed with protein, vitamins and minerals.

And, according to the Virginia Egg Council, a dozen eggs costs less than $2 and can provide the ingredients for as many as three meals for a family of four.

You can mix them up in omelets, serve them deviled as appetizers or turn them into egg salad sandwiches.

The following recipe from the American Egg Board would be a great addition to any spring gathering.

Mini Cheddar Cheese Quiche Bites

¼ to ½ cup panko or regular bread crumbs

4 eggs

⅓ cup half-and-half

¼ teaspoon salt

⅛ teaspoon pepper

1¼ cup shredded Cheddar cheese

Heat oven to 350°. Generously spray 24 mini-muffin cups with cooking spray. Pat ½ to 1 teaspoon bread crumbs in the bottom of each muffin cup. Tap muffin pan to lightly coat sides of each cup.

In a medium bowl, beat eggs, half-and-half, salt and pepper until blended. Add cheese, and mix well. Spoon about 1 tablespoon of the mixture into each muffin cup.

Bake until just set, about 12 to 15 minutes. Cool on a rack for 5 minutes, then loosen the quiches from the sides of the muffin cups with a thin knife. Remove and serve.

Show & Tell Wednesday: Mountain mist hangs over farm

(Photo by Kathy Dixon)

Fog hung heavy over this beef cattle farm near Goshen. Warm days and cooler nights have caused many a misty morning.

To view other scenic views of Virginia farms, farm animals and farmers, take a look at the winning entries from the 2011 Virginia Farm Bureau Federation photo contest.

The annual contest is open to all Virginia residents, and the 2012 entry deadline is June 30. Contest details and an entry form are available here .

Farming – it drives the economy

Broiler chickens like these are Virginia’s No. 1 farm commodity (Photo courtesy of North Carolina Extension Service).

Virginia agriculture is the state’s largest industry and contributes $55 billion to the commonwealth’s economy each year.

In fact, farming creates jobs and produces food and fiber for much of the state and beyond. Virginia agriculture exports totaled a record $2.35 billion in 2011.

There aren’t many vocations that can make that claim.

But what are our farmers growing or raising?

The National Agriculture Statistics Service recently released data from 2009 that ranks Virginia’s top 20 farm commodities.

Broilers, which are chickens raised for meat, are the state’s No. 1 commodity, generating more than $550 million in cash receipts. Cattle and calves are second, with sales of $287.5 million, and not far behind is the dairy industry with cash receipts of $264.4 million.

Following dairy is the nursery, greenhouse, sod and turfgrass business, with cash receipts of $261.4 million. Ranking fifth are turkeys, with sales of more than $215 million, and soybeans are ranked sixth after generating $184 million in cash receipts.

Soybeans are followed by corn for grain, then the horse industry, tobacco and winter wheat to round out the Top 10.

Eggs ranked 11^th, with cash receipts of $68.7 million, followed by fresh market tomatoes at $63.2 million. Hay was ranked 13^th and aquaculture 14^th. They were followed by hogs, cotton, apples, potatoes, grapes and peanuts.

Virginia farms are diverse, plentiful and family-owned and -operated. There are large farms, small farms and plenty in between. The commonwealth boasts traditional agriculture producers as well as organic farmers.

We need farmers—big and small—and we need the food that they produce.

Food Friday: Roasted Potatoes for St. Patrick’s Day

(Chef Todd Schneider served his roasted potatoes 

with flank steak and carrots in this photo, taken by Kathy Dixon.)

My husband is part Irish, and he looks forward to St. Patrick’s Day. When he was in elementary school he told his teacher—and a woman in the checkout line at a store—that St. Patrick’s Day was his holiday (Did I mention his name is Patrick?).

When I think “Irish” or St. Patrick’s Day, potatoes always come to mind.

Virginia is a major producer of early-summer potatoes and is the No. 6 potato producer in the country. Most of Virginia’s potatoes are grown on the Eastern Shore and are available from June to July, with some varieties available in October and November.

So celebrate St. Patrick’s Day and the potato by adding these roasted potatoes to your meal tomorrow. The recipe is from Chef Todd Schneider of Seasonings Fine Catering in Richmond.

Happy St. Patrick’s Day!

Roasted Potatoes

1 pound red potatoes

½ cup extra virgin olive oil

1 tablespoon freshly grated garlic

1 tablespoon sea salt

1 tablespoon black pepper

½ cup Italian salad dressing

¼ cup fresh rosemary

Quarter the potatoes while heating oven to 400°. Mix together the oil, garlic, sea salt, pepper and salad dressing. Stir potato quarters into the mixture and place on a baking sheet. Mix in rosemary sprigs. Bake for 15-20 minutes, until golden brown.

Show & Tell Wednesday: Daffodils and tulips

(Photo of a tulip in my parents' yard, taken by my father, Ray Kyle)

Spring has sprung

The flowers have a-‘riz

I wonder where all the birdies is?

That poem was something my grandmother always told me come springtime (I realize, now that I am older, that there are several versions of this “poem,” but her version is still most special to me).

My birthday is in October, and when I lived at home with my parents, I asked for daffodil and tulip bulbs for my birthday. We would buy them in September or early October, and I would plant them. I always looked forward to spring when they’d slowly make their way to the surface and bloom.

When I moved into my own home I tried to plant bulbs, but not a single one grew, thanks to our squirrel and vole friends.

To me, spring will always come up daffodils and tulips. Perhaps that’s why they’re my favorite flowers—and why spring is one of my favorite times of the year.

(Photo of a daffodil in my parents' yard, taken by my father, Ray Kyle)

Ag Week Question of the Day: Friday's answer

Here's the answer to last week's final Ag Week Question of the Day:

(Photo by Kathy Dixon, Virginia Farm Bureau)

Q: What percentage of a pumpkin is water?

1. 90 percent
2. 60 percent
3. 30 percent
4. 10 percent

Answer: A—90 percent.

Pumpkins were once recommended for removing freckles and curing snake bites. Their flowers are edible, as are their seeds. In early Colonial times, pumpkins were used as an ingredient for the crusts of pies, not the filling.

From Our Fields … To You

Last week marked Virginia’s second annual Agriculture Literacy Week—an opportunity created for volunteers to share agriculture with students across the state.

Volunteers from 40 county Farm Bureaus in Virginia and other agriculture organizations read books about agriculture to students at their local schools.

Many read the book From Our Fields … To You, by Kellie Worrell, a Carroll County teacher and farmer, and donated copies to school libraries. The book features many photos from Worrell’s farm and details the process of planting corn and green beans, harvesting the crops and then transporting them to the local grocery store. Volunteers purchased 1,767 copies of the book to donate to school and individual classroom libraries.

The effort was organized by Virginia’s Agriculture in the Classroom program, part of a nationwide effort to help teachers and students understand and appreciate agriculture, which is Virginia’s and the nation’s largest industry. Virginia AITC provides training and materials to about 2,000 teachers and pre-service teachers each year, and its website provides teachers with Standards of Learning-aligned lessons, literacy activities and more. All AITC services are provided to schools and teachers at no cost.

To find other agriculture-related books for children, review this list on the AITC website. More information on Agriculture Literacy Week can be found here.

Ag Week Question of the Day: Friday

Here's one more question about a Virginia farm product, as National Ag Week comes to a close (tomorrow).

(Photo by Kathy Dixon, Virginia Farm Bureau)

Q: What percentage of a pumpkin is water?

1. 90 percent
2. 60 percent
3. 30 percent
4. 10 percent

Check back Monday for an answer, or check the Virginia Farm Bureau Facebook page after 2:30 today if you absolutely must know before the weekend.

Here's the answer to yesterday's pepper question:

(Photo by Pam Wiley, Virginia Farm Bureau)

Q: What is the most popular type of pepper in the United States?

1. Chile
2. Jalapeno
3. Bell
4. Banana

Answer: C—Bell peppers

Did you know that as bell peppers mature their color changes from green to red and they become sweeter?

Food Friday: Don’t be crabby—enjoy a soft-shell

The blue crab in the back hasn’t molted yet, but the one in the foreground has, making it a soft-shell crab (Photo by Kathy Dixon, Virginia Farm Bureau).

Virginia is known for its Chesapeake Bay blue crabs, but its soft-shell crabs are gaining in popularity. Soft-shell crabs are simply blue crabs in their molting stage.

With soft-shells, you don’t have to pick out the meat, because every part of the crab is edible.

Crabs are part of Virginia’s booming seafood industry, which generates more than $500 million annually, according to the Virginia Institute of Marine Science. VIMS also reports that Virginia’s watermen harvest 50 commercial species from 620,000 acres of water each year.

According to the U.S. Department of Commerce, Americans consume 15.8 pounds of fish and shellfish per person each year.

Today just happens to be National Crabmeat Day, so what better way to commemorate the occasion than by enjoying some Virginia crabs?

Fresh soft-shells are available from late spring through early fall in Virginia, but they’re available frozen year-round. You can find a list of retailers at http://www.virginiaseafood.org/.

Soft-Shell Crab Stack

8 soft-shell crabs, cleaned

3 tablespoons butter

4 English muffins, split, toasted and buttered

8 slices cooked ham, ⅛" to ¼" thick

8 slices ripe tomato

hollandaise sauce

Prick legs and claws of each crab with the tines of a fork to prevent popping. Sauté crabs in 3 tablespoons butter about 4 minutes on each side over moderate heat. Cover to keep warm.

Place toasted English muffin halves on a plate. Top each with ham, then tomato and a cooked crab. Spoon about 3 tablespoons hollandaise sauce over each. Serve immediately.

Hollandaise sauce:

4 egg yolks

3 tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon white pepper

⅛ teaspoon cayenne pepper

1 cup butter, melted to bubbling, but now browned

Place egg yolks, lemon juice and seasonings in a blender. At medium speed, very slowly add melted butter. Blend an additional 10 to 12 seconds until sauce is thickened and smooth.

-Source: Virginia Marine Products Board

Ag Week Question of the Day: Thursday

A belated Happy National Ag Day (March 8) to everyone! And thanks to the 47,000 farm families across Virginia who take pride in producing quality food and fiber products.

Moving right along to the Question of the Day,

(Photo by Pam Wiley, Virginia Farm Bureau)

Q: What is the most popular type of pepper in the United States?

1. Chile
2. Jalapeno
3. Bell
4. Banana

Check back Friday for an answer, or check the Virginia Farm Bureau Facebook page.

And here's the answer to Wednesday's egg question:

(Photo by Maria LaLima, Virginia Farm Bureau)

Q: How many hours does it take for a hen to produce an egg?

1. 12
2. 16
3. 20
4. 24

Answer: D

It takes a hen roughly 24 to 26 hours to produce an egg; there is 30 minutes between each egg-producing cycle.

Ag Week Question of the Day: Wednesday

(Photo by Maria LaLima, Virginia Farm Bureau)

With today's Ag Week question, we switch from crops to livestock products. As with yesterday's question, you can find the answer here tomorrow, or check Virginia Farm Bureau's Facebook page (and "Like" us if you haven't already!) after 2:30 p.m. EST today.

Q: Day 3: How many hours does it take for a hen to produce an egg?

1. 12
2. 16
3. 20
4. 24

And here's the answer to yesterday's question:

(Photo by Sara Owens, Virginia Farm Bureau)

Q: Lettuce is a member of what plant family?

1. Sunflower
2. Cabbage
3. Spinach

Answer: A—Sunflower.

Did you know that darker-green lettuce leaves are more nutritious than lighter green leaves? Americans eat about 30 pounds of lettuce every year. That’s about five times more than what we ate in the early 1990s.

(Photo by Pam Wiley, Virginia Farm Bureau)

Check back tomorrow, which is National Ag Day, for a new Ag Week question!

Show & Tell Wednesday: What’s cookin’ at Farm Bureau

Kendra Bailey Morris shows off her BLT deviled eggs

(Photo by Kathy Dixon, Virginia Farm Bureau).

Virginia Farm Bureau’s television show and magazines have a new food segment featuring Kendra Bailey Morris, who blogs at fatbackandfoiegras.blogspot.com.

Morris is an author and culinary instructor whose work appears in Better Homes and Gardens, Food Republic, Virginia Living, Chile Pepper and other publications and is a former food columnist for the Richmond Times-Dispatch.

Starting this month, she’ll appear monthly on Real Virginia, Farm Bureau’s television program, and her recipes will be featured in Virginia Farm Bureau News and Cultivate magazines.

Ag Week Question of the Day: Tuesday

Happy National Ag Week (March 4-10)!

Here's today's agriculture poll question from Virginia Farm Bureau's Facebook page. Check back tomorrow for the answer! Or, if the suspense is just killing you, check the Facebook page today after 2:30 p.m. EST (and "Like" us while you're there!).

 (Photo by Sara Owens, Virginia Farm Bureau)

 Q: Lettuce is a member of which plant family?

1. Sunflower
2. Cabbage
3. Spinach

And, just to get you caught up, here is yesterday's Ag Week poll question (and answer): 

(Photo courtesy of Oregon State University)

Q: How many cherries grow on an average tart cherry tree annually?

1. 500
2. 1,000
3. 4,000
4. 7,000

Answer: D—7,000.

The number varies, depending on the age of the tree, the weather and any given year's growing conditions. It takes about 250 cherries to make a really robust cherry pie, so each tree could produce enough cherries for 28 pies.

Come back tomorrow for a new Ag Week question!

Want to know about farming? Go to the source.

My grandpa and I pose in front of his dairy barn in upstate New York 40-some years ago. My love affair with agriculture began at a young age (Family photo).

Although my family moved 10 times in the first 18 years of my life, I was fortunate enough to spend vacations on my grandfather’s dairy farm.

Childhood memories of spending time in the barn or out on the tractor with him are among my most favorite. I learned about his operation, the modern equipment that he used and why he farmed the way that he did.

I learned about the life of newborn calves, the death of barn kittens that got trampled under the hooves of cows, the hard work that never allowed my grandpa to take a vacation, and about the health and better taste of pasteurization.

It saddens me today when I hear people who have never set foot on a farm criticize modern agriculture. I don’t understand why they don’t take the time to educate themselves about farming practices before condemning them.

If you suspect you have strep throat, you visit a doctor. If you have a suspicious mole, you see a dermatologist. If you don’t understand a farming practice, why would you just believe hearsay?

I understand that not everyone has the chance to personally visit farms, but there are plenty of virtual tours out there.

The U.S. Farmers & Ranchers Alliance has made it simple for people to learn about agriculture without leaving the comfort of their homes. USFRA was formed to initiate a worldwide conversation among consumers and real farmers—small and large, organic and conventional, those who use genetically modified seeds and those who don’t. The coalition wants people to explore the world of farming for themselves before passing judgment on the industry that feeds our nation and much of our world.

The Discovery network produced several documentaries for USFRA about beef, dairy, pork, turkey and soy farms. You can watch them, as well as a discussion about biotechnology and several panel discussions with farmers and consumers, at fooddialogues.com/videos.

You also can join the conversation by liking the U.S. Farmers & Ranchers Alliance Facebook page, http://www.facebook.com/USFarmersandRanchers.

With the technology available in many U.S. households, there is no reason for anyone to be uninformed about farmers and the modern practices that are used to produce food to feed the world.

Food Friday: Two sweet weekends coming up in ‘Virginia’s Switzerland’

The 2012 Highland Maple Festival will be held March 10 and 11 and March 17 and 18 (Photo by Pam Wiley, Virginia Farm Bureau).

Several years ago I spent a March Saturday photographing the Highland Maple Festival in Highland County. It was a feast for the senses.

At one of the sugar camps, people stood in the doorway of an outbuilding, sighing contentedly as they inhaled maple-scented steam from an old wood-fired syrup condenser. Others checked out the buckets hung under spouts in maple trees. More than one looked around, to make sure they weren’t going to get in trouble, before catching a drop of sugar water on one finger and tasting it.

It takes about 40 quarts of that to make one quart of maple syrup; when it comes out of the tree it tastes pretty much like water.

There were plenty of substantive things to eat, though—fresh maple doughnuts, pancakes all day long, maple candies, maple-glazed chicken and jugs of Highland County maple syrup in sizes to suit any sweet tooth.

This year’s Highland Maple Festival will be held March 10 and 11 and March 17 and 18, and festival details are available on the Highland County Chamber of Commerce website.

In case you want to prime your sweet tooth, here’s a maple chicken recipe from the Michigan Maple Syrup Association. I’m sure it works nicely with Virginia syrup as well, and the author notes it’s particularly good with rice.

Maple Spring Chicken

2½- to 3-pound chicken, cut up

¼ cup melted butter

¼ cup maple syrup

½ teaspoon grated lemon rind

1 teaspoon salt

dash of pepper

¼ cup chopped almonds

2 teaspoons lemon juice

Preheat oven to 325°. Place chicken pieces in a shallow, buttered baking dish. Mix remaining ingredients, and pour evenly over chicken. Bake uncovered for 50 to 60 minutes, basting occasionally.

Sugar water from maple trees, which is cooked into syrup, is about 98 percent water and 2 percent sugar. It takes about 40 quarts to make a quart of maple syrup (Photo by Pam Wiley, Virginia Farm Bureau).